Foie Gras Slicer
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Three Layer Vegetable Pate
A French vegetable garden of carrots, cauliflower, spinach, onions and zucchinis combine together with milk, eggs and whipping cream into a creamy pate with enough consistency to stand along but a creamy texture to spread away. Add to your cheese board for a more dimensioanl appetizer.

Duck Mousse with Port Wine Pate
Made from the freshest duck livers, this amazing mousse has a creamy, silky texture. Animals are fed with the purest natural feeds (no animal by-product).

Whole Lobe of Duck Foie Gras
The liver, which is immediately removed from the animal, is allowed to cool by a steady reduction in its surrounding temperature. Once thawed, use within 2 days. Use as fresh. The duck foie gras is maximally two hours old and thus its freshness is preserved.

Whole Duck Foie Gras in Aspic with Armagnac Brandy Micuit by Rougie
A sublime composition of the smooth texture and flavor of a whole rustic duck liver, set in Aspic jelly and soaked in the distinctive Armaganac brandy from the Gascony region in Gers, France. Made by the masters of foie gras production, the French brand Rougie. Must be kept refrigerated.

Cassoulet of Duck Confit
One of the most quintessential of French countryside dishes, the Cassoulet is a demonstration of patience and love of good, slow cooked food. Refrigerate after opening. Ready to heat up and eat.

Whole Lobe of Fresh Duck Foie Gras (Duck Liver)
This is an enticing indulgence known the world over for it rich, buttery flavor. Once thawed, use within 2 days. Use as fresh. Whole lobe is ready to braise, grill or prepare into a supple mousse. This grade A foie gras from Canada is free of blemishes and with minimal number of veins.

Country Pate with Black Pepper
A traditional recipe originating in the French countryside, this country-style p t is a thick, coarsely-textured treasure seasoned with piquant black pepper. Shelf life indicated when properly refrigerated between 34 and 36 F.